Ingredients
6 servings
- •2 tablespoons olive oil
- •1 onion, chopped
- •2 bay leaves
- •1 tablespoon all-purpose flour
- •1 tablespoon ginger-garlic paste
- •1 teaspoon garam masala
- •½ teaspoon ground turmeric
- •1 tablespoon Indian chili powder
- •½ cup water, or as needed
- •1 (28 ounce) can tomato puree
- •1 tablespoon white sugar
- •salt to taste
- •⅓ cup heavy cream or half-and-half (Optional)
Instructions
- Heat oil in a large saucepan over medium heat; stir in onions and bay leaves, and cook about 5 minutes until the onions begin to soften. Add flour, ginger-garlic paste, garam masala, turmeric, and Indian chili powder. Cook and stir until fragrant, about 1 minute.
- Pour the water into the pan, and bring to a boil while scraping the browned bits of food off of the bottom with a wooden spoon. Pour in the tomato puree and thin with additional water to desired consistency. Add sugar and salt; cook until sugar is dissolved and soup is hot, about 5 minutes.
- Remove bay leaves and serve with cream if desired.
Nutritional Facts
Per 6 servings
- Calories: 167
- Carbohydrate: 18g
- Fat: 10g
- Fiber: 4g
- Protein: 3g
- Sugar: 9g